Pumpkin Cream Cheese Brownies with Oreos

Sharing one of our favorite Oreo brownies today: Pumpkin Cream Cheese Oreo Brownies. These rich, fudgy brownies combine deep chocolate, creamy pumpkin-spiced cheesecake swirls and crunchy Oreo pieces — an ideal treat for holiday baking or a festive dessert that guests will adore.

Oreo Brownies

Fall baking brings the best of comfort flavors, and pumpkin paired with cream cheese is a seasonal classic. These brownies start with a one-bowl chocolate base and are finished with a creamy pumpkin-cream cheese topping dotted with broken Oreo cookies for texture and extra chocolatey goodness.

The method is straightforward and approachable for bakers of any level. The base is a fudgy, chocolate brownie batter studded with large chocolate chunks. A smooth pumpkin and cream cheese mixture is dolloped on top and swirled through before sprinkling broken Oreos across the surface. After baking, you get rich brownie squares with a marbled pumpkin-cream cheese layer and crunchy cookie pieces in every bite.

Here is a glimpse at the main ingredients you’ll need.

How To Make Homemade Brownies

Preheat the oven to 350°F and line an 8×8-inch baking dish with foil or parchment, then spray lightly with cooking spray. This makes it easy to lift the brownies from the pan and slice clean squares.
In a large mixing bowl, melt the butter in the microwave until hot, about 45 seconds. Add the semi-sweet chocolate chips and stir until mostly melted — small streaks are fine. Add the flour, kosher salt, granulated sugar and light brown sugar, stirring a few times. Incorporate the eggs (two whole eggs plus one yolk) and the vegetable oil, mixing until smooth. Fold in the chocolate chunks and spread the batter evenly in the prepared pan.
In a separate bowl, beat together the softened cream cheese, pumpkin puree, brown sugar and ground cinnamon until creamy and smooth. Drop dollops of the pumpkin-cream cheese mixture over the brownie batter and use a knife to swirl it through the top.
Gently press broken Oreo pieces into the pumpkin layer, covering the top evenly. Bake 40–50 minutes, until the brownies are set and a toothpick inserted into the center comes out with just a few moist crumbs. Allow them to cool completely before lifting from the pan and cutting into squares.

Begin by melting butter and chocolate chips, stirring until nearly smooth.

Add flour, salt and sugars and mix to form the brownie batter.

Fold in brown sugar, eggs and a touch of oil for a tender, fudgy texture.

Add large chocolate chunks for pockets of melted chocolate throughout the brownies.

The Best Homemade Brownies

Spread the batter in your 8×8 or 9×9 pan and prepare the pumpkin-cream cheese topping.

Combine 1/2 cup pumpkin puree with 4 ounces softened cream cheese for a silky swirl.

Add brown sugar and cinnamon to enhance the pumpkin flavor — beat until smooth.

Dollop and swirl the mixture, then top with broken Oreos before baking.

Once baked and cooled, slice into squares and serve. These brownies balance fudgy chocolate with creamy, spiced pumpkin and crunchy cookies — a crowd-pleaser.

Top with broken Oreo pieces and bake for 40–50 minutes. Cool completely to set before cutting for the cleanest slices.

Oh yeah! These brownies are perfect for sharing at holiday gatherings or packing into a festive dessert box.

Pumpkin Cream Cheese Oreo Brownies

These Pumpkin Cream Cheese Oreo Brownies are a seasonal favorite — fudgy chocolate brownies with a creamy pumpkin-cream cheese swirl and plenty of Oreo cookie pieces.

Ingredients

1 stick (8 tablespoons) unsalted softened butter
1 1/2 cups semi-sweet chocolate chips
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs plus 1 egg yolk
2 tablespoons vegetable oil
2 cups chocolate chunks
4 ounces softened cream cheese
1/2 cup pumpkin puree
2 tablespoons packed light brown sugar (for the pumpkin mixture)
1/2 teaspoon ground cinnamon
10 Oreo cookies, broken into pieces

Instructions

Preheat the oven to 350°F and line an 8×8-inch baking dish with foil or parchment; spray lightly with cooking spray.
Place the butter in a large mixing bowl and microwave until melted and hot, about 45 seconds. Stir in the chocolate chips until mostly melted. Add the flour, salt, granulated sugar and 1/2 cup brown sugar. Mix a few times, then add the eggs and egg yolk along with the vegetable oil. Stir until well combined, then fold in the chocolate chunks. Spread the batter evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, pumpkin puree, 2 tablespoons brown sugar and ground cinnamon until smooth. Drop dollops of the pumpkin-cream cheese mixture over the brownie batter and use a knife to swirl it through the top. Scatter broken Oreo pieces across the surface and gently press them into the topping.
Bake 40–50 minutes, until the center is set and a toothpick comes out with a few moist crumbs. Let the brownies cool completely before removing from the pan and slicing into squares.

Tips and Variations

For extra fudginess, underbake by a few minutes and allow the residual heat to finish the center. Swap dark chocolate chips or chunks for a more intense chocolate flavor, or add a sprinkle of flaky sea salt on top before baking for contrast. Store cooled brownies in an airtight container at room temperature for up to three days, or refrigerate if you prefer a firmer texture. These also freeze well — wrap squares tightly and freeze for up to one month.

Nutrition (Approximate per serving)